Course detail

Microbiology in food industry and biotechnology

FCH-MCO_MPBAcad. year: 2018/2019

Not applicable.

Language of instruction

Czech

Number of ECTS credits

Mode of study

Not applicable.

Guarantor

RNDr. Mária Veselá, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit

Not applicable.

Prerequisites

The fundamental knowledge of General microbiology and Biochemistry.

Co-requisites

Not applicable.

Planned learning activities and teaching methods

The course uses teaching methods in form of Lecture - 2 teaching hours per week. The e-learning system (LMS Moodle) is available to teachers and students.

Assesment methods and criteria linked to learning outcomes

Exam: Written test, composed of answers to 20 questions. This written part can possibly be combined with oral examination.

Course curriculum

1. Nomenclature of microorganisms, their taxonomic insertion and the mode of maintenance
2. Morphology, reproduction anf physiological properties of microorganisms (bacteria and fungi)
3. Basic features of metabolism of microorganisms, their industrial importance.
4. Cultivation of industrially relevant microorganisms.
5. Regulation of production of enzymes and important metabolites.
6. Microbial corrosion.
7. Immobilized systems.

Work placements

Not applicable.

Aims

Not applicable.

Specification of controlled education, way of implementation and compensation for absences

none

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Šilhánková L.: Mikrobiologie pro potravináře a biotechnology. Academia Praha, Praha 2002. (CS)

Type of course unit

Lecture

26 hod., optionally

Teacher / Lecturer

RNDr. Mária Veselá, Ph.D.

VUT

Faculties

University Institutes

Parts

Microbiology in food industry and biotechnology

Type of course unit